Cellophane Noodles With Lamb - Ww

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 ounces ground lean lamb
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon ketchup
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 2 garlic cloves, minced
• 1/4 lb cellophane noodle
• 2 teaspoons peanut oil, minced peeled
• 2 scallions, minced
• 1/2 teaspoon fresh ginger
• 1 teaspoon hot chili paste
• 1 cup reduced-sodium chicken broth
• 1 tablespoon fresh cilantro, minced

Recipe

• 1 combine the lamb, soy sauce, ketchup, hoisin sauce, vinegar and garlic in a bowl and mix well. cover and refrigerate until the flavors are well blended, about 20 minutes.
• 2 meanwhile place the noodles in a medium bowl and with enough hot water to cover. let stand until softened, about 10 minutes. drain.
• 3 heat a large nonstick skillet or wok over high heat until a drop of water sizzles on it. pour in 1 teaspoon of the oil and swirl to coat the pan and then add the lamb mixture. stir-fry, breaking up the lamb until cooked through. transfer the lamb mixture and juices to a plate and keep warm.
• 4 add the remaining 1 teaspoon oil to the skillet or wok, swirl to cover pan and add the scallions and ginger. stir-fry just until fragrant, about 15 seconds. add the chili paste and stir-fry about 5 seconds. add lamb, noodles and broth; bring to a boil. reduce the heat and simmer, stirring gently until the noodles absorb most of the liquid, about 3 to 4 minutes.
• 5 sprinkle with cilantro and serve immediately.